Wholemeal risotto with pea pesto

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Wholemeal risotto with pea pesto

Name: Wholemeal risotto with pea pesto
Prep time: 50 min
Total time: 50 min
Yield: 2 Porções
Ingredients: 200 g Wholegrain rice; 500 ml Homemade vegetable broth; 100 ml White wine; 1/2 cup Chopped Onion; 1 dessert spoon Minced garlic; 1/3 cup Olive oil; to taste Ground black pepper; to taste Sea salt; 150 g Fresh peas; 80 g Filtered water; 50 g Brazil nut; 1 cup Fresh Basil Leaves; 3/4 cup Zucchini cut into small cubes

In a partnership with

@delirec

🇧🇷Brazil

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View in original language

(Português)

50 min(s)

2 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Wholegrain rice200 g
Homemade vegetable broth500 ml
White wine100 ml
Chopped Onion1/2 cup
Minced garlic1 dessert spoon
Olive oil1/3 cup
Ground black pepper to taste
Sea salt to taste
Fresh peas150 g
Filtered water80 g
Brazil nut50 g
Fresh Basil Leaves1 cup
Zucchini cut into small cubes3/4 cup

Start by preparing the pea pesto: blend the peas, water, 1/4 cup of olive oil, basil, small garlic clove, salt and pepper in a blender until smooth.
Then add the chestnuts and grind leaving a few pieces to give crunchiness. Reserve the pesto.
For the risotto, heat the remaining oil in a pressure cooker and brown the onion and garlic.
Add the rice and wine and let it cook until the alcohol evaporates. Then add the vegetable stock, salt and pepper.
Close the pressure cooker and let it cook for 10 minutes after getting pressure.
Remove the pressure from the pot, open and add the pea pesto. Mix well and cook for a few minutes until the rice is done. Add more vegetable broth if needed.
Add the zucchini, mix and adjust the salt. Serve immediately.

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Wholemeal risotto with pea pesto

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